Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.)

Ute Schweiggert; Christina Kurz; Andreas Schieber; Reinhold Carle

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Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.)

机译：加工和贮藏对红辣椒（Capsicum annuum L.）和辣椒（Capsicum frutescens L.）的游离和酯化类胡萝卜素稳定性的影响

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摘要

The stability of non-esterified carotenoids and carotenoid esters in paprika and chilli powder as affected by various processing treatments and storage conditions were studied. For this purpose, freshly harvested chilli and paprika pods were minced, immediately heated at 80, 90 and 100 °C for 5 and 10 min, respectively, and lyophilised. Alternatively, thermal treatment prior to mincing was applied. Processing resulted in a 25–34% loss of the initial carotenoid contents in chilli and 20–53% in paprika. Degradation of individual non-esterified carotenoids, mono- and diesters was monitored, generally showing an increased processing stability of mono- and diesters compared to their non-esterified counterparts. Capsanthin, capsorubin, zeaxanthin and β-cryptoxanthin mono- and diesters esterified with saturated fatty acids displayed similar stabilities, whereas susceptibility of the non-esterified pigments to degradation differed considerably. During storage over 4 months at ambient temperature pigment contents dropped by 16.7 and 9.6% in chilli and by 39.7 and 38.8% in paprika powders with and without illumination, respectively.

机译：研究了辣椒粉和辣椒粉中非酯化类胡萝卜素和类胡萝卜素酯的稳定性受各种加工方法和储存条件的影响。为此，切碎新鲜收获的辣椒和辣椒粉荚，立即分别在80、90和100°C加热5和10分钟，然后冻干。或者，在切碎之前进行热处理。加工导致辣椒中初始类胡萝卜素含量损失25-34％，辣椒粉中损失20-53％。监测了单个非酯化类胡萝卜素，单酯和二酯的降解情况，与非酯化类胡萝卜素相比，通常显示单酯和二酯的加工稳定性有所提高。用饱和脂肪酸酯化的辣椒红素，辣椒红素，玉米黄质和β-隐黄质单酯和二酯显示出相似的稳定性，而非酯化颜料对降解的敏感性差异很大。在室温下储存4个月以上的过程中，辣椒中的色素含量分别下降了16.7％和9.6％，辣椒粉中的色素含量分别下降了39.7％和38.8％。

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来源
《European Food Research and Technology》 |2007年第2期|261-270|共10页
作者
Ute Schweiggert; Christina Kurz; Andreas Schieber; Reinhold Carle;
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作者单位

Institute of Food Technology Section Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

Institute of Food Technology Section Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

Institute of Food Technology Section Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

Institute of Food Technology Section Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

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原文格式 PDF
正文语种 eng
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关键词
Carotenoids; Carotenoid esters; Processing; Storage; Stability;

机译：类胡萝卜素;类胡萝卜素酯;加工;贮存;稳定性;

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1. Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.). [J] . Schweiggert U., Kurz C., Schieber A., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2007,第2期

机译：加工和贮藏对红辣椒（Capsicum annuum L.）和辣椒（Capsicum frutescens L.）游离和酯化类胡萝卜素稳定性的影响。
2. Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L.) and Changes of Pigment Stability During the Drying and Storage Process [J] . S. KIM, J. PARK, I.K. HWANG Journal of Food Science . 2004,第1期

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Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.)

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